Venison Chili 246586 from fooddownunder.com
http://fooddownunder.com/cgi-bin/recipe.cgi?r=246586

225 gm Dried red kidney beans, soaked overnight 
2 tbl Olive oil 
4 x Onions, finely chopped 
4 x Garlic cloves, finely chopped 
2 x Celery sticks, diced 
2 x Red chillies, seeded, finely chopped 
225 gm Streaky bacon lardons 
1 tbl Ground cumin and paprika 
1 x Heaped tsp ground coriander, fennel seed, cayenne pepper and ground black pepper 
1/2 tsp Ground cinnamon 
1 tbl Chopped fresh oregano 
1 kg Coarsely ground venison, (from your butcher) 
2 tsp Unsweetened cocoa powder, (optional) 
2 x 400 g can chopped tomatoes 
2 x Heaped tbsp tomato puree 
1 x Bay leaf 
1 1/4 lt Chicken or vegetable stock 
    Salt, to taste 

TO SERVE 
    Soft flour tortillas 
    Shredded lettuce 
    Grated Cheddar 
    Fresh coriander leaves 

1 Place the beans in a pan with plenty of boiling water and boil fast for 15 
minutes. 
2 Drain, rinse and put back in the pan with fresh water and simmer for an 
hour until tender, topping up with boiling water as necessary. Drain and 
rinse. 
3 Heat the oil in a large pan, add the onion, garlic, celery and chillies and 
cook for 15 minutes until softened and lightly golden. Add the bacon and 
cook for 10-15 minutes until the bacon is sizzling and golden. Stir in the 
spices and oregano and cook for 1-2 minutes. 
4 Add the venison and cook for 10-15 minutes, stirring until browned. 
Stir in the cocoa, if using, with the kidney beans, tomatoes, tomato puree, 
bay leaf and 900ml/1.5 pints of the stock. Bring to the boil. 5 Season with 
salt, reduce the heat and simmer for 2-2 1/2 hours, adding the remaining 
stock as necessary until completely tender and the venison is covered with 
juice. Serve at once with the tortillas, lettuce, cheese and coriander, if liked.